Rhubarb Sorbet

Description

Makes 8 servings (125 ml each).

Ingredients

• 750 ml rhubarb, cut in 5 cm pieces or 1 package (600 g) frozen, thawed
• 25 ml water
• 175 ml sugar
• 5 ml vanilla
• red food coloring (optional)
• 1 egg white

Procedures

1. Puree rhubarb with water.
2. Add sugar and cook until rhubarb is tender (about 5 minutes), stirring frequently.
3. Remove from heat; add vanilla and food coloring.
4. Cool to room temperature.
5. Beat egg white until stiff but not dry.
6. Fold into rhubarb mixture.
7. Pour into 2.5 l baking dish (23 cm square).
8. Freeze until firm around edges (about 1 h).
9. Turn into chilled bowl; beat until smooth.
10. Freeze partially (about 1 h more); beat again.
11. Freeze until firm (about 2 h more).